One of my favorite recipe sources is Wandering Chopsticks' blog. She has tons of recipes for
Vietnamese dishes, as well as Italian, French, and American. The other week she posted a recipe for Goi Buoi Tom--Vietnamese Pomelo Salad With Shrimp. The photos looked so good I just had to try it.
Wow! This was so awesome! I'd never eaten a pomelo before, but I like grapefruit, so I was curious to use it. The pomelo was sitting on the table for a few days before making the dish and it gave off a really nice citrusy aroma. The skin is really thick, the membranes are tough, and the flavor is not as sour as a grapefruit. It just has this nice tang to it. I noticed that her pomelo was white--mine was pink.
Wandering Chopsticks used rau ram--Vietnamese coriander--in her salad; I used mint and cilantro. The nouc mam cham sauce is exactly the same as I make for my steak salad. Since I was out of shallots, I fried up some thin red onion slices. I'd never used fried onions in this way before, and it totally made the dish. Next time, I'm going to try the rau ram.
The salad is so light and fresh tasting--not to mention easy--it is definitely going to be on the menu board at Fartwood Manor.